A post shared by Michele Aggiato (@micheleaggiato) on May 20, 2014 at 10:14am PDT

For regular cooking

Chop all the vegetables. Fry the onions and the garlic gently with some EV olive oil until the onions are glassy. Possibly in a pan with higher borders. Add all the other vegetables and continue for another 5 to 8 minutes. Than add the tomato sauce, add a tea spoon of bouillon paste (or cube) and let it cook half covered for 60 minutes. Don’t forget to add the sugar and the basil.

Meanwhile fry the meat balls in abundant oil and dry the fat on some kitchen paper. Alternatively you can put all the meat balls in a baking tin with a bit of oil and cook them in the oven for 20 – 25 mins at 200 degrees.